A UFO and my Grandmother's Fudge Recipe

I had decided to put my quilting away until after the holiday season. My calendar is way too full right now to even think about dragging out my unfinished work. BUT, I can't resist. I went into my quilting studio to clean up a little (I really need to clean a LOT), but I ran across this UFO from about 2 years ago. I had finished it to this point just before we moved into this house. I put it away temporarily and then forgot it existed! I can't resist. I still need a backing, but it might be that I could finish it in time to give it as a gift. It was intended for my oldest son. Maybe I can find snippets of time to work on it. If not, I will put it on my design wall so that it stays nice and pressed and just show him what he will be getting. 
I also have another holiday recipe for you. This is from my grandmother, the one who is 102 years old. She made this at Christmas every year. To me, this is Christmas fudge! I looked forward to it all year.

                                        See's Fudge 
Place in a large heat proof bowl:
          18 oz. semi-sweet chocolate chips 
          1 pint marshmallow cream or 2 cups miniature marshmallows
          1/2 pound butter
          2 tablespoons vanilla extract
          2 cups chopped pecans or walnuts
Place in a large saucepan:
          4 1/2 cups granulated sugar
          1 2/3 cups (large can) undiluted evaporated milk (NOT sweetened condensed milk!) 
Mix sugar and milk and bring to a boil. Boil about 7 minutes on medium to low heat, stirring occasionally. Start timing when it first starts to bubble. 
Add the boiled mixture to the uncooked ingredients in the bowl and stir well. Pour into a buttered 9" x 13" pan. It will set as it cools. 
(I like to use an electric hand mixer to really beat the melting ingredients into the hot sugar/milk mixture. I feel this gives it a smoother texture.)
Variation: Here is a variation that I came up with and have used in the past:
Half the recipe and boil it only 5 minutes. Use "milk chocolate" chips in place of half the semi-sweet chocolate chips. Use almond extract in place of vanilla, but don't half the amount. Toast almond slivers and use as the nuts. Pour into a 9" x 9" pan. I called it Hershey Bar Fudge. 


                     Merry Christmas! 
                            I need to get busy now!